Twinkies had a last hurrah recently when its manufacturer, Hostess, declared bankruptcy. Along with stories of store shelves being emptied, were articles exploring the laundry list of highly processed ingredients including trans fats, processed sweeteners, preservatives and artificial colors. You know what we say to that —- avoid all the junk and make your own!

The Coveted Baking Pan
“Canoe” baking pans have been selling for as much as 100 bucks online. Instead of paying those inflated prices, I hit up a local kitchen supply store. My trusty shopkeeper had quite a few left in stock. If you’re unable to find this type of a pan, the cupcake version of this recipe isn’t quite as nostalgic, but just as tasty.

Preheat oven to 350-degrees F. Prepare batter according to recipe or package directions. Pour 1/3 cup of batter for each serving into the pan. Bake for 15 minutes or until a toothpick comes out clean. Set aside to cool completely.

For the filling, combine the marshmallow and spread in a stand mixer fitted with a whisk attachment. Whisk until well combined and transfer to a piping bag fitted with a medium tip. Gently puncture the bottom of each cake and inject a small amount of filling*. Repeat 2 more times for each cake. Serve immediately or store in the refrigerator for up to 3 days.